How to Make Oreo-Stuffed Nolen Gur Sandesh for a Modern Tagore Jayanti

Tagore Jayanti is not just a birthday celebration but a soulful homage to one of the greatest literary minds the world has ever known. Rabindranath Tagore, the first Asian to win the Nobel Prize in Literature, gifted the world his poetry, songs and art, all steeped in nature, mysticism and a longing for the divine. And what better way to honor him than with a modern twist on a traditional Bengali sweet?

So here we bring to you a detailed, step-by-step recipe of an Oreo-stuffed nolen gur sandesh. It is basically the same soft, smooth sandesh we love, made with fresh chhena and the deep, caramel-like richness of nolen gur (date palm jaggery). But through this playful fusion, we are wrapping this mixture around a bite of Oreo. Each bite of the sandesh will reveal the Oreo stuffing inside. We are essentially creating a dessert that bridges past and present, tradition and innovation. It combines two different types of sweetness -- the gur or jaggery and the Oreo’s unique taste. It’s going to be surprising and satisfying with every bite.

So here’s what you need to make this magical dessert:

Ingredients (Makes 8-10 pieces)

For the sandesh:

• 1 litre full-cream cow’s milk
• 2 tbsp lemon juice or vinegar
• 2 tbsp water
• 2 tbsp nolen gur (date palm jaggery), grated or in liquid form
• A pinch of cardamom powder (optional)

For the filling:

• 5 Oreos, crushed (use cream and biscuit)
• 1 tsp butter (optional, for smoothness)

To garnish:

• Slivered pistachios or rose petals
• Extra drizzle of nolen gur

Method:

• Bring the milk to a gentle boil in a heavy-bottomed pan, stirring constantly so that it doesn’t burn.
• Once it begins to rise, reduce the heat and slowly add the lemon juice-water mixture. Stir it gently until the milk curdles and separates into curds and whey.
• Strain the curds through a muslin cloth, wrap up the cloth around it and rinse it under cold water to remove the acidic taste.
• Now hang the cloth for about 30 minutes to drain the excess moisture. What you’re left with is soft, fresh chhena.
• Place the chhena on a clean plate or board and knead it with the heel of your palm for about 10 minutes, until it becomes smooth.
• Transfer the kneaded chhena to a non-stick pan. Add the grated or liquid nolen gur and stir constantly on low heat for about 5 minutes. Do not overcook, or it will become crumbly.
• Add a pinch of cardamom if using, then remove from heat and let it cool slightly until it’s warm enough to handle.
• Crush the Oreos into a fine powder using a handheld mixer or stand mixer. Simply place the Oreos in the machine, with the cream intact, and blend until incorporated. Or place the cookies in a zip lock bag and put pressure with a rolling pin over it till they are crushed. The cream of the cookies should help hold the crumbs together, giving it a similar texture to wet sand. Now mix in a teaspoon of soft butter to bind it into a soft filling. Use your hands to press the mixture together, forming a soft and gentle mix.
• Now divide the sandesh dough into small balls. Flatten each one gently into a disc, then place a little Oreo mixture in the centre and fold the sandesh over it. Roll gently into a smooth ball or shape as desired, using moulds if you prefer. The idea is to have the Oreo filling hiding inside the sandesh. You can shape it any way you like.
• Now place the sandesh on a plate that has been lined with parchment paper.
• Garnish them with pistachio slivers or rose petals by pressing them on the sandesh, or drizzle with a little extra nolen gur.
• Let them chill in the fridge for at least 30 minutes to firm up and for the flavors to seep throughout the dessert.
• Serve with a steaming cup of Darjeeling tea or a warm coffee.

Tips:

• You need cow’s milk for the chenna. If you try to make it with some other milk, the quality and texture will differ. And it absolutely cannot be made with a nondairy milk like almond milk or soy milk.